1/2lbasparagustrimmed and chopped into 2-inch pieces
3clovesgarlicminced
1/4tspred chili flakes
Pinchsalt
2cupsfirmly packed chopped kale
1/4cupdry white wine
1/4cupfinely chopped fresh parsley
1tsplemon zest
3tbsplemon juice
Instructions
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
Meanwhile, heat oil in large skillet set over medium heat; cook shrimp, asparagus, garlic, chili flakes and salt for 2 to 3 minutes or until shrimp start to turn pink.
Stir in kale and wine; cook for 2 to 3 minutes or until shrimp is cooked and asparagus is tender-crisp. Add pasta, reserved cooking liquid, parsley, lemon zest and juice, tossing to coat well.
Tip: Substitute Swiss chard or arugula for kale if desired.
Recipe Notes
Substitute Swiss chard or arugula for kale if desired.